Sunday, 26 June 2016

咸菜焖炸肉 ~ Braised Salted Vegetables with Pork Belly




食谱取自 : 北马经典 ~ 风味煮炒

咸菜焖炸肉

材料 :
1kg  花肉
2 炸油
2大匙
50g 姜片
2大匙 蒜茸
2大匙 葱头仔碎
1 红辣椒 ( 去籽,切片 )

腌料 :
2 南乳
1大匙 生抽
2大匙 麻油
1/2小匙 五香粉
1小匙 胡椒粉
5大匙
200g 粟粉
1

调味料 :
2大匙 蚝油
1大匙
1大匙 麻油
1500ml

做法 :
1. 把花肉切块 ,加入腌料拌匀 ,腌1小时。

2. 拌入粟粉,打入鸡蛋拌匀,放入热炸油里,用中火炸至金黄色和干身,捞起沥干油。

3. 把咸菜切2寸小段 ,拌入2大匙盐和1碗水,搅匀,浸泡15分钟让它的咸度减低,扭干水,再放入清水里浸泡2小时 ,扭干水 ,再清洗1次后扭干水 ,放入滚水里煮5分钟捞起,挤干水待用。

4. 烧热锅,用2大匙油爆香姜片,蒜茸和葱头仔碎,加入处理好的咸菜炒至干水。

5. 加入炸好的肉和调味料煮滚 ,转小火焖1小时,加入红辣椒片煮多2分钟 ,即可上桌

Recipe source : Classic Hawkers’ Fare from The North

Braised Salted Vegetables with Pork Belly

Ingredients :
1kg pork belly
600g local slated vegetables
2 cups oil for deep-frying
2tbsp oil
50g sliced ginger
2tbsp chopped garlic
2tbsp chopped shallots
1 red chilli ( seeded and cut into slices )

Marinade :
2 blocks fermented red bean curd
1tbsp light soy sauce
1/2tsp five spice powder
1tsp pepper
5tbsp water
200g cornstarch
1 egg

Seasoning :
2tbsp oyster sauce
1tbsp sugar
1tbsp sesame oil
1500ml water

Method :
1. Cut pork belly into thick pieces . Combine with marinade and marinate for 1 hour  .

2. Ad in cornstarch and stir well . Break in egg and mix well . Deep-fry pork belly in hot oil with medium heat until golden brown and dry . Dish and drain .

3. Cut salted vegetables into 2 ” sections . Mix salted vegetables with 2tbsp salt , add in 1 bowl water and mix well . Soak for 15 minutes to reduce the saltiness of the vegetable . Squeeze salted vegetable and soak in clean water for 2 hours . Squeeze dry and wash again . Squeeze out the excess water and blanch in boiling water for 15 minutes . Drain and squeeze dry , set aside .

4. Heat up 2tbsp oil in wok , saute sliced ginger , chopped garlic and shallots until aromatic . Add in the blanched salted vegetables and stir-fry until dry .

5. Add in fried pork , seasoning and bring to boil . Lower the heat and simmer for 1 hour . Add in sliced chilli and cook for 2 minutes . Dish up and serve  .